Rassolnik in a slow cooker - general principles of cooking
The slow cooker brought the process of cooking to the simplest movements - just put the ingredients in the bowl and wait for them to boil. Meanwhile, the dishes still need to choose, the magic machine will not do it for us! If you have not cooked a pickle rassolnik, be sure to try to cook this soup. Rassolnik is good because it can be served cold and its taste is still fresh and invigorating. This is an ideal summer soup, because even in the heat, when you do not want to eat at all, it is pleasant to get yourself a pickle.
Rassolnik in the slow cooker should be prepared in the "Soups" or "First courses" mode (depending on the machine model).
Rassolnik in a slow cooker - preparing food and dishes
We describe the scheme of cooking soup in a slow cooker. First of all, you need to prepare a fry if you plan to add it to pickle. To do this, set the mode "Fry" for 12 minutes, the bowl is greased with a small amount of oil, and you put in the beginning chopped onions, and then grated carrots. Stir with a silicone spoon the vegetables in the cooking process, they should be roasted until they are evenly golden in color.
After the program is completed, water is poured into the prepared frying and the meat is lowered. This ingredient must be pre-washed, remove the film, remove the bone. Especially be careful with the preparation, if you cook the soup based on fish meat, because even a small bone can spoil the impressions of the dish.
Expose the mode "First dishes" (or "Soup") and cook with the lid closed for 10-15 minutes. After this period of time, add cereals and potatoes, after another 10 minutes, put those vegetables that are cooked slowly (cucumbers, mushrooms, olives). Also at this stage brine and greens are added to the pickle.
The principle of cooking soup in a multivariate most brings rassolnik closest in taste to the “great grandfather” of the dish - fish calahie. After all, housewives were cooking calleys in a Russian stove, and it was the languor of the dish that forms the basis of the work of the slow cooker.
Recipes pickle in a slow cooker:
Recipe 1: Pickle in a multivark with pork
The fat content of the soup is largely dependent on the type of meat you choose. So, boiled on pork pickle is the most satisfying and high-calorie. This soup is good to cook, if you know that the dish will be treated to men.
Ingredients Required:
- Water - 2.2 liters
- 2 pieces of potatoes
- 5 tablespoons of rice
- Meat (pork) - 330 gr.
- Pickled cucumbers - 2 pieces
- Onions and carrots, sunflower oil for zazharki
- Spice
Cooking method:
- In a bowl of the slow cooker, fry the shredded onions and grated carrots in the "Frying" mode, set for 12 minutes.
- Change the "Frying" mode to "First dishes", set the timer to 25 minutes. Pour water into the bowl, add the pork pieces, salt and close the lid.
- Prepare the potatoes, wash the rice with water until transparent. Add these ingredients in 10 minutes.
- Cut the cucumbers and add them to the soup after another 10 minutes, pour in the pickle. Close the lid and cook until the time is up on the timer.
Recipe 2: Rassolnik in a slow cooker with buckwheat and tomato
It is a rather “fresh” version of the dish, since tomato is not added to pickle in all regions. Meanwhile, the soup is very "beautiful" due to the multi-colored ingredients and, of course, tasty. It should be noted also its ease of assimilation due to the replacement of rice with buckwheat.
Ingredients Required:
- 2.3 liters of water for pickle
- Buckwheat - 4 tablespoons
- Carrots - 1 piece
- Pork - 250 grams
- Pickled cucumbers - 2 pieces
- Potato - 1 piece
- Fresh tomato - 1 piece
- Spice
Cooking method:
- Set the timer for 40 minutes on the multicooker, turn on the "First courses" mode.
- Put the boiled meat, pouring water into the bowl and add the chopped pieces of pork.
- Cut the potatoes into pieces, rinse with buckwheat. Add components after 10 minutes.
- Grate the carrot on the smallest grater, cut the tomato into cubes. Add vegetables to pickle in 15 minutes.
- Cut the cucumber. Add it to the soup after 8 minutes and cook until the end of the program.
Recipe 3: Pickle in a multivariate with olives.
The soup will turn out unusual if you add chopped green olives to the traditional recipe.
Ingredients Required:
- 2.3 liters of water for pickle
- Carrots and Onions for Frying
- Sunflower oil
- Rice - 45 gr.
- Pork - 320 grams
- Potatoes - 2-3 pieces
- Salted cucumber - 2 pieces
- Olives 140 gr. green seedless
Cooking method:
- In the bowl of the multicooker, make a fry. It is necessary to fry onions and carrots in a greased container with oil, then switch the mode "Frying" to "First dishes", set the timer for 30 minutes. Pour water into the bowl, lower the pieces of meat, salt and close the lid.
- Potatoes need to be cut, rice, rinse well. After 15 minutes from the start of the program, add these ingredients to the bowl.
- Cut the cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Prepare pickle before the end of the program.
Recipe 4: Pickle in a multivariate with pearl barley
In a slow cooker, you can cook pickle with any ingredients, including barley. Pearl barley very tasty "sounds" in the soup, but it is not so often used for the reason that it takes a long time to prepare. To minimize the time for its preparation, we pre-fry the barley in the bowl of the slow cooker.
Ingredients Required:
- Mineral water for soup - 2 liters
- Pearl barley - 50 gr.
- Potato - 1 piece
- Beef - 310 gr.
- Salted cucumber - 2 pieces
- Carrot
- Sunflower oil
- Spice
Cooking method:
- Set the mode "Frying" for 12 minutes, grease the bowl with oil. Barley should be rinsed in water, then dried with paper towels. Pour the cereal on the bottom of the bowl and fry it for the prescribed time, stirring.
- When the program is over, set the “First dishes” mode to 50 minutes, fill the cereal with water and put the meat in the bowl. Close the lid and let the ingredients boil for half an hour.
- After this period of time, add potatoes, pre-peeled and chopped, to the pan.
- Grate carrots. Cucumbers finely chopped. Add carrots 12 minutes before the end of the program, and cucumbers - 5.
Recipe 5: Rassolnik in a slow cooker on mushroom broth
Soup does not necessarily cook on the basis of meat. You can cook a delicious pickle on the basis of mushrooms. Prepare a delicious vegetarian dish with rice.
Ingredients Required:
- Water for pickle - 2 liters
- Rice - 4 tablespoons
- Potato - 3 pieces
- Fresh mushrooms of any kind - 300 gr.
- Salted mushrooms - 150 gr.
- Cucumber pickle - 300 ml
- Fried carrots and bulbs
- Spice
- Sunflower oil
Cooking method:
- Set Fry mode to 12 minutes. In a greased bowl, first fry the shredded onions, then add the grated carrots. Stir-fry the vegetables until the end of the program.
- Switch the mode to “First dishes”, set the timer to 25 minutes.
- Rinse the mushrooms thoroughly. It is best to fill them in a deep bowl with water and leave for 5 minutes. After chop finely.
- Pour into a bowl of water, add pre-chopped potatoes, mushrooms and washed rice.
- After 15 minutes from the beginning of the program, add chopped salted mushrooms to the soup, after another 5 pour the brine into the bowl. Prepare pickle before the end of the program.
Rassolnik in a slow cooker - secrets and useful tips from the best chefs
- Do not forget to add greens to pickle. Parsley, dill, basil in dried or fresh form will brighten both the taste and the appearance of pickle.
- If you cook salted cucumbers for more than 5 minutes, they will become tough, and therefore add them to the soup no earlier than 5 minutes before the end of cooking. It is also best to peel them off.
- Salted cucumbers in pickle can be quite successfully replaced with salted mushrooms and capers. But in this case it will be necessary to add to the brine dish, otherwise the soup will not be sufficiently saturated to taste.
- Be careful when salting the soup, because the pickle or pickled cucumbers and so contain a sufficient amount of salt.
- You cooked soup, but the taste does not seem to you enough "pickled"? Pour 150-200 ml of brine into a separate container and bring to a boil, then add to the soup.
